It's been raining for weeks now in Northern California, so it's the perfect time for a hearty vegetarian black bean chili. It's easy to make and quick if you soak and cook the beans ahead of time. I made this after a late night at work and it was no problem at all.

Black Bean Chili

1 1/2 cups Black beans, soaked overnight with 1 tablespoon salt, drained, and rinsed well
3 cloves garlic, peeled
Small onion quartered
1 fresh or dried chili (such as serrano or jalapeno)

1 tablespoon vegetable oil
1 medium onion, chopped
2 carrots, peeled and finely chopped
7 cloves garlic, minced
1 chili or chili flakes, to taste
2 teaspoons cumin seeds
2 teaspoons coriandar seeds
1 tablespoon ground chili powder
1/4 teaspoon smoked paprika (optional)

Toppings: cherry tomatoes, grated jack, sour cream, green onions, avocado, lime

Cover black beans with water and add 3 garlic cloves, small onion, and chili. Simmer without boiling until tender, about an hour. Discard onion, garlic, and chili. Beans can be cooled and refrigerated overnight or used below.

Toast cumin and coriander seeds until fragrant and grind in a coffee grinder or mortar and pestle. If desired, sift out seed hulls.

Heat 1 tablespoon of oil in large pot or kettle. Add onion, carrots and 3/4 of the minced garlic. Saute until softened. Add the ground cumin, coriandar, chili, chili powder, and smoked paprika (if using). Cook for a minute. Add cooked beans and enough of the cooking water to make the chili the right consistency. Add remainder of chopped garlic.

Simmer for 15 minutes. Add salt to taste.

Serve with toppings.